Creamy Cashew Cauliflower Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Cauliflower Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Cauliflower Alfredo with Zucchini Noodles

Enjoy a velvety, dairy-free Alfredo that blends cashews and cauliflower with a hint of lemon and garlic, tossed with fresh zucchini noodles. This light yet satisfying dish combines vibrant flavors and a silky texture that comforts and nourishes.

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NUTRITION

424kcal
Protein
33.9g
Fat
18.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Raw Cashews (30g)

1 cup Cauliflower Florets (107g)

300g Zucchini Noodles

2 tbsp Nutritional Yeast (16g)

150g Extra-Firm Tofu

2 cloves Garlic

1 tbsp Lemon Juice

1/2 cup Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Soak the cashews in hot water for 15 minutes to soften them, then drain.

  • 2

    In a blender, combine the soaked cashews, cauliflower florets, tofu, garlic, nutritional yeast, lemon juice, and water. Blend until smooth and creamy. Adjust the thickness by adding a bit more water if needed.

  • 3

    Season the blended sauce with salt and pepper to taste.

  • 4

    Prepare zucchini noodles by either spiralizing fresh zucchinis or using pre-made zucchini noodles.

  • 5

    In a pan over medium heat, lightly sauté the zucchini noodles for 1-2 minutes just to warm them without softening too much.

  • 6

    Pour the creamy sauce over the warmed zucchini noodles and toss gently to coat evenly.

  • 7

    Serve immediately and enjoy the luscious, dairy-free Alfredo.

Creamy Cashew Cauliflower Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Cauliflower Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Cauliflower Alfredo with Zucchini Noodles

Enjoy a velvety, dairy-free Alfredo that blends cashews and cauliflower with a hint of lemon and garlic, tossed with fresh zucchini noodles. This light yet satisfying dish combines vibrant flavors and a silky texture that comforts and nourishes.

NUTRITION

424kcal
Protein
33.9g
Fat
18.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Raw Cashews (30g)

1 cup Cauliflower Florets (107g)

300g Zucchini Noodles

2 tbsp Nutritional Yeast (16g)

150g Extra-Firm Tofu

2 cloves Garlic

1 tbsp Lemon Juice

1/2 cup Water

Salt and Pepper to taste

PREPARATION

  • 1

    Soak the cashews in hot water for 15 minutes to soften them, then drain.

  • 2

    In a blender, combine the soaked cashews, cauliflower florets, tofu, garlic, nutritional yeast, lemon juice, and water. Blend until smooth and creamy. Adjust the thickness by adding a bit more water if needed.

  • 3

    Season the blended sauce with salt and pepper to taste.

  • 4

    Prepare zucchini noodles by either spiralizing fresh zucchinis or using pre-made zucchini noodles.

  • 5

    In a pan over medium heat, lightly sauté the zucchini noodles for 1-2 minutes just to warm them without softening too much.

  • 6

    Pour the creamy sauce over the warmed zucchini noodles and toss gently to coat evenly.

  • 7

    Serve immediately and enjoy the luscious, dairy-free Alfredo.